When the bird was here, he mentioned a place that served boiled down wort syrup on ice cream. I've been craving this idea recently and began thinking of an easier way to do it....what about just using LME?

You could heat it in a saucepan until it became warm, so wouldn't this essentially be the same thing? You could use dark LME for more of a "stout" flavor.

Depends if that stuff they are using is hopped or not. I would think LME would work, but could you bring yourself to be considered as an extract ice-ream eater, and not an AG ice-cream eater?

I assume the restaurant used un-hopped, and I'd prolly wanna do un-hopped as well. It wouldn't be too hard to pull off some excess wort during (or after) the sparge and boil it down, but as the_bird can testify, you gotta really baby-sit that stuff. I'm just thinking pure un-hopped LME would be so much easier. But if you are a purist....

I'm going to try it again, but when I can babysit it and not be worrying about the smoker, etc. Maybe a double-boiler, so that it can't scorch? It'll take longer, but that would keep you from having the same problem I had (I am *SO* glad I didn't end up destroying any of Mrs. Dude's cookware).

Next time I'm at the place, I will ask. I've heard of people sprinkling DME onto ice cream, so I don't know why LME wouldn't work - it's just not as cool.

"I'm kind of toasted. But I looked at my watch and it's only 6:30 so I can't stop drinking yet." - Yooper's Bob"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer"... I'll go both ways." - Melana

Yup! That's all a malted is, ice cream and DME. If you just sprinkle the DME on the ice cream, you get crunchy bits.

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